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ASSAM FISH RECIPE

 

In Asia, we are blessed with lots of fragrant herbs to make Assam curry, which also goes very well with snapper. In this recipe, we highly recommend using red snapper, golden snapper or batang. It can also be done with various types of fish heads.

Prep time: 10 mins

Cooking time: 25 mins

Servings: 2-4, depending on the number of other dishes

Ingredients:

1 fish head or 2-3 fish steaks

2 stalks of lemon grass

2 stalks of ginger flower, with stalks sliced

3 shallots, finely sliced

2 garlic cloves, finely sliced

1 tablespoon of balachan (shrimp paste)

fish curry mix (you can get this from the supermarket or at the wet market)

4 lady's fingers

1 tomato (cut into wedges)

3 sprigs of mint leaves

oil

Directions:

1. Pound the balachan with a mortar and pestle. Fry the balachan until fragrant.
2. In a pot, add the fish curry mix and shallots. Fry gently over low heat.
3. Add the balachan, lemongrass, garlic, tomatoes and lady's fingers.
4. Add 2 cups of water.
5. Leave to boil.
6. Put the fish slices or fish heads into the boiling mixture.
7. Add the ginger flower.
8. Add 3 tablespoons of sugar (you may vary the quantity according to the level of sweetness preferred).
9. Leave to simmer for 10 minutes or until fish is cooked.
10. Serve hot with rice.

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Ikan Kurau

Fillets are cleaned and they are fresh and nicely packed individually - GOOD!
Request for head to be chopped but apparently they they cut into half. Anyway it is still OK.

Happy

Happy with my 0rder lobsters tail

Flavourful!

This soya sauce was rich and flavorful and enhanced the food well. Glad to find an authentic natural brewed product without MSG.

Tasty!

I had a lunch guest who is allergic to MSG so wanted to avoid it at all costs. I used this sauce on steamed seabass from Dish the Fish and it was quite delicious! Also mixed it with black bean sauce to use on mixed vegetables. Great product, happy to buy again!

Excellent! I grilled the lobster tails. Meat was firm and taste was sweet. Worth the buy.